Sweet and Sour Chicken

Season chicken breast with salt and white pepper, toss in egg, then in cornstarch until well coated.

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat and fry coated chicken in 2 batches, turning, until golden and cooked through (74 C), 5 to 6 minutes. Or spray with oil and air fry in a single layer.

Wipe the pan, heat the rest of the oil and stir-fry bell pepper and onion for 2 minutes, then add pineapple for 1 minute.

Stir in ketchup, rice vinegar, sugar and soy sauce and bring to a boil. Add cornstarch and stir until thick and glossy, about 1 minute.

Toss crisp chicken through sweet and sour sauce and serve at once with rice, before the coating softens.